Braised Chicken Thighs with Squash and Mustard Greens

Ingredients

• 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
• 1 pinch Kosher salt, freshly ground pepper
• 2 tablespoons vegetable oil
• 8 pinch scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced
• 4 pieces dried chiles de árbol
• 2 tablespoons piece ginger, peeled, thinly sliced
• 1 cups dry white wine
• 1/2 cup low-sodium soy sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons toasted sesame oil
• 2 cups low-sodium chicken broth, divided
• 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick
• 1 bunch mustard greens, tough stems removed, leaves torn
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons toasted sesame seeds

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